Friday, November 7, 2014

Pumpkin Curry Bisquette

This soup falls into the quick-and-easy category, but it has a certain elegance -- A je-ne-sais-quoi-ness, if you will, even though there's nothing the least bit mysterious about the ingredient list.

Pumpkin Curry Bisquette

2 tbsp unsalted butter

4 scallions, chopped. You can either put the green bits aside and sprinkle on top of the soup, or sauté them with the white part.

1 clove garlic, minced. This is a case where more is not better. Use only 1 clove, not 2 or 17.

Curry spice of your choice (at least 1 tbsp but probably more)

1 small can (398 mL / 14 ounces) pure pumpkin (don't use pumpkin pie filling!) You can cook and purée about 2 cups' worth of fresh pumpkin if you just happen to have a Jack O' Lantern lurking by the front door, but expect to spend at least another half hour putting this together.